Tuesday, January 20, 2009

Penne With Five Cheeses

This, my friends, is themost amazing pasta dish I have ever eaten in my life. Seriously. It's from the Barefoot Contessa Family Style cookbook, and it's pretty dang easy to make too.

Don't be put off by the five cheeses, they are what make this dish what it is. And yes, the cheese will be a little spendy the first time you make this, but you won't use all of it that first time and can save it to make the dish again and again. In fact, I have made this dish at least four times, and I still have not used all the cheese I bought for it. I keep it in my freezer, then just thaw and grate what I need, then put the rest right back in the freezer for the next glorious time I want to put this dish on our table.

I should probably point out that I didn't include the word imported in front of the pasta or the Fontina cheese as the original recipe states. That's because I live in Idaho and this is not a fancy place. I get what's in my grocery store and I won't be toodling all over town looking for overpriced fancy cheese. It makes no difference in this case. I promise. Enjoy it and go for seconds.

9 comments:

Mmmmm, sounds yummy. I have that same cookbook and remember reading that recipe. I've been wanting to try it but with us having to watch our cholesterol here, I'm afraid this won't work for us unless I buy low fat cheeses.

A friend once made a pasta dish with five different cheeses and five different chili peppers in it--man, I devoured that thing (and I don't even like peppers). This recipe sounds great, and thanks for the cheese-freezing tip, for some reason I'd completely forgotten that cheese can be kept in the freezer.

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